Roasted Butternut Squash & Black Bean Enchiladas Recipe

16-Jan-2024

Roasted Butternut Squash & Black Bean Enchiladas

Original recipe: https://www.yummymummykitchen.com/2012/09/roasted-butternut-squash-and-black-bean-enchiladas.html

INGREDIENTS:

2 ½ cups ½-inch cubed butternut squash (12 ounces, or about 1 small-medium peeled, seeded squash)
1 tablespoon extra virgin olive oil
15 ounces cooked or canned black beans, drained and rinsed
1/4 cup chopped yellow onion
1 ½ tablespoons chopped cilantro, plus more cilantro for garnish
12 ounces jarred or fresh mild green salsa
1/4 cup 2% plain Greek yogurt
1 ½ cups shredded Mexican cheese blend
8 low carb tortillas of choice
1 large ripe avocado, peeled, pitted, and sliced
1 cup sour cream

DIRECTIONS:

Preheat oven to 400 degrees F. Place cubed butternut squash on a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat. Roast for 20 minutes or until tender. Reduce heat to 350 degrees F.
In a medium bowl, stir together roasted butternut squash, beans, chopped onion, and cilantro. In another medium bowl, stir together salsa and yogurt.
Pour a thin layer of the salsa sauce over the bottom of a 10″ x 7″ casserole dish. The 10×7-inch dish is perfect for corn tortillas, but an 8-inch square baking dish would work as well. Place 1/3 cup of the squash and bean mixture into each tortilla.
Top with 1 tablespoon of cheese and roll-up. Place seam-side-down in the baking dish. Continue until all the squash mixture is used up.
Pour the remaining salsa sauce over the top of the enchiladas. Sprinkle with the remaining cheese.
Bake at 350 degrees until cheese has melted and starting to brown in places, about 30 minutes. Let cool for 5 minutes.
Garnish with cilantro and serve with sour cream and avocado.

Nutrition Facts:

Yields 8 servings. Serving Size 1/8

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